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Kocoatrait’s Unprecedented Move: Displaying Heavy Metal Content for Informed Choices

Kocoatrait Heavy Metals in Chocolate

Aiming to revolutionize consumer empowerment in chocolate choices, Kocoatrait, the world’s first zero-waste, sustainable chocolate brand, proudly announces a groundbreaking move in the industry: the display of heavy metal content information on the front of its packaging and individual product pages on its website. With the launch of two new variants—Green Tea, Yuzu & Pineapple, and Vegan Strawberry—Kocoatrait tests its products based on FSSAI’s prescribed maximum limits for metal contaminants, taking an unprecedented step in empowering consumers to make healthier, more informed chocolate choices.

A Bold Step Towards Greater Transparency

As global awareness of health and environmental issues grows, Kocoatrait remains at the forefront of innovation, consistently ensuring that its products adhere to the highest standards of safety and sustainability. This latest initiative reflects Kocoatrait’s ongoing dedication to transparency and its mission to set new benchmarks in the chocolate industry.

Informing Choices, Building Trust

The presence of heavy metals in food, especially chocolate, has become a major concern for consumers. People are increasingly focused on the sources of raw materials and their potential health impacts. In response, Kocoatrait not only complies with strict safety regulations but also goes a step further by openly displaying heavy metal content on its packaging—a groundbreaking practice in the Indian chocolate industry. This initiative is designed to build trust and strengthen the connection with health-conscious consumers who seek brands committed to their well-being.

Leading the Way in Responsible Consumerism

L. Nitin Chordia, founder of Kocoatrait, stated, ‘Our commitment to sustainability goes beyond eco-friendly practices; it’s about empowering consumers with the knowledge to make informed choices aligned with their values and health priorities. By transparently sharing the heavy metal content in our chocolates, we are setting a new standard in consumer empowerment. Kocoatrait now publishes Cadmium and Lead levels on its new chocolate bar packaging, which we believe represents the future of responsible consumerism.”

About Kocoatrait Sustainable Chocolates

Co-founded by India’s first certified chocolate tasters, L Nitin Chordia and Poonam Chordia, Kocoatrait is a trailblazer in the chocolate industry, renowned for its zero-waste packaging, sustainable sourcing, and dedication to social and environmental responsibility. Each Kocoatrait chocolate is handcrafted with precision and care, offering a guilt-free indulgence that aligns with the values of conscious consumers. With a relentless focus on transparency and innovation, Kocoatrait continues to set new industry standards. Know more about us: cocoatrait.com/about-us/

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Tasting the best of Indian Bean to Bar winners from International Chocolate Awards Asia Pacific 2024

As India’s 1st certified chocolate taster, I bring news that may be hard to swallow for Indian craft chocolate lovers: Indian bean-to-bar chocolates have struggled to secure awards at the prestigious International Chocolate Awards (Asia Pacific 2024 edition). The reasons are many (link). Intense competition, lack of application on behalf of chocolate makers, reliance on single origins and not acknowledging the plethora of indian flavours that can co-exist with chocolate can be mentioned as some of the reasons. In continuation to my efforts to bring you the latest and best from the Indian bean to bar chocolate world, I regularly review Indian award winners. My previous post was about the 2023 winners (there were many!) Shining out are 2 chocolates which we have tasted and reviewed for your benefit. Some of the chocolates are not yet available (at the time of publication) to buy online.

Disclaimer:

I have not been asked or paid to write this review. However, I did receive the samples and transport at no cost. I refrain from judging or reviewing aspects that are not always within the control of the chocolate maker. Therefore, I will not comment on the snap or temper of chocolate that has been transported in tropical conditions. I also avoid discussing the appearance of the chocolate in order to “take the glamour out of the equation” and maintain objectivity.

Typically, I take 55 seconds to a minute to form an opinion with 5 grams of chocolate. I make my “chocolate notes,” and then repeat the process after 15 minutes, strictly adhering to established tasting methods. I taste chocolate only after a meal (sans a dessert), limiting myself to 10 grams from two different chocolates each day. This approach helps me remain objective and prevents palate fatigue, which could lead to inaccurate judgments.

I always strive to identify any defects before I allow myself to spend more time with the chocolate. Often, I will stop a tasting session if I find myself unable to focus, and I won’t resume until the next day. While judging chocolates, I am dramatic yet sincere. This is my personal style. As they say, to each is his own. I have judged at the International Chocolate Awards (Regional & Finals) in London and multiple other locations from 2014 to 2021.

Paul & Mike – Milk Chocolate with Pistachios and Idukki Cardamom (Bronze)

The Milk Chocolate with Pistachios and Idukki Cardamom should be renamed Idukki Cardamom Milk Chocolate with Pistachios. “Heavenly” is the one word that comes to mind immediately. Read on…

To start with, the colour of the chocolate appealed to me greatly. Though it is not much to go by, the blackish colour is usually a put off indicating alkalised chocolate. The perfect light brown, akin to classic milk chocolate, was a pleasing sight. The aroma of the chocolate, had a strange but faint cardamom. It didn’t help set my expectations too high. But when I took a piece, my first encounter was with the perfect amount of cardamom being delivered as the 1st welcome note. Warm and full-bodied, (or can we say whole bodied and robust) the cardamom added a full-filling creaminess and a touch of vanilla to the chocolate. Too much cardamom usually does more harm than good, but the precise use of high-quality cardamom flavoring (oil, in this case) has certainly helped the cause and results in an experience which delights you and sets you up well for more to come.

I don’t bite the chocolate and as it started to melt, cocoa was married to the milk very well, providing a near-perfect creamy delivery. Additionally, the chocolate had a very good balance of fat and sugar. Craft chocolates can become overwhelming with the amount of fat used. The texture of this chocolate was silky and smooth with a good particle size distribution, due to very good refining and delivering a consistency we’ve come to expect from Paul & Mike.

As we enjoy the milk chocolate, a few moments on, I noticed the generous and well-spread pieces of good-sized pistachios. The crunch and nuttiness from the well-roasted pistachios plays the role of a fitter rather than a filler, flattening the sweetness very smartly. The pistachio’s fit perfectly into the flow of the experience, leaving us pieces to chew into and making for a memorable ending. I was not left with an over whelming sweet feeling.

As I finish, I usually try to pay close attention to find any defects in the chocolate and after notes or any shortcomings and find myself empty-handed with this chocolate! Defect-free! This is a delight and rare with Indian craft/bean-to-bar chocolate. This chocolate is an award winner for many reasons.

What worked in this chocolate bar for L Nitin Chordia, India’s first Certified Chocolate Taster: Balance of flavour, high-quality ingredients, and perfectly masked sweetness. What would I do better: I thought hard and I cannot seem add value to this effort to make it better. I would rate this 9/10.

Paul & Mike – Milk Chocolate Coated Salted Capers

The chocolate coated salted capers has won several awards across the years at the International Chocolate Awards. This is a marquee award winner for Paul & Mike which demonstrates the concept of a western fusion (a.k.a pairing) to Indian craft chocolate. The milk chocolate initially makes for a sweet treat and gives way to the caper on the inside. Coated in perfect amount of milk chocolate, each freeze dried caper is tangy and tart and gives a feeling of it being suspended in brine. One cannot help bite the caper once it arrives and this delivers a burst of flavours and saltiness. This product offers a simple yet fantastic balance of salt, tart, tangy and sweet and tempts you to take another shot at it. This can be called a true master class in balancing flavours.

At no point it seems very salty and the milk chocolate does a perfect balancing act. No credit should be taken away from the freeze dried capers, the real hero in the delivery. What worked for L Nitin Chordia, India’s 1st Certified Chocolate taster: Exceptional pairing of ingredients, High quality ingredients. What would I do better: Reduce a bit of salt and experiment with a few spices. I would rate this 8.5/10.

Indian bean to bar can improve their performances at the International Chocolate Awards. Read a thought piece at: https://cocoatrait.com/chocolates/revolutionizing-chocolate-the-bold-strategy-that-will-make-indian-chocolatiers-global-award-winners/

Contact L Nitin Chordia at +919600064846; nitin@cocoatrait.com